Ingredients
Scale
For the Strawberries:
-
1 lb fresh strawberries, hulled and sliced
-
2–3 tablespoons sugar (adjust to taste)
-
1 teaspoon lemon juice (optional, but brightens the flavor)
For the Shortcakes:
-
2 cups all-purpose flour
-
¼ cup sugar
-
1 tablespoon baking powder
-
½ teaspoon salt
-
½ cup (1 stick) cold butter, cut into small cubes
-
⅔ cup milk (plus more for brushing)
-
1 teaspoon vanilla extract
For the Whipped Cream:
-
1 cup heavy whipping cream
-
2 tablespoons powdered sugar
-
1 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: In a medium bowl, toss sliced strawberries with sugar and lemon juice. Let them sit at room temperature for 20–30 minutes to get nice and juicy.
- Make the Shortcakes: Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in milk and vanilla until just combined (don’t overmix). Drop 6 equal mounds of dough onto the prepared baking sheet. Lightly brush the tops with milk. Bake for 15–18 minutes, or until golden brown. Let cool slightly on a wire rack.
- Whip the Cream: While the shortcakes are cooling, whip the cream with powdered sugar and vanilla until soft peaks form. (You can do this by hand, but a mixer makes it a breeze.)
- Assemble: Split each shortcake in half. Spoon strawberries and their juice onto the bottom half, add a generous dollop of whipped cream, and top with the other half of the biscuit. Add more whipped cream and berries on top if you’re feeling extra.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
